According to a 7-year study from Valensa International, the shelf-life of the company’s Zanthin natural astaxanthin has been extended to a minimum of 4 years. The shelf-life of this ultra-high pressure supercritical CO2 extract of Haematococcus pluvialis is bolstered by Valensa’s proprietary O2B Peroxidation Blocker technology.

Published reports by other astaxanthin producers indicate ranges of 1-2 years under refrigeration for astaxanthin stability. Valensa has raised its Zanthin brand astaxanthin oleoresin stability recommendation to 4 years at 20˚C. The greater stability profile of Zanthin astaxanthin will allow formulators of nutraceutical products to use smaller safety margins (overage) to assure consumers of efficacy in products on a store shelf, which can lead to cost savings, according to the company. For further information: www.valensa.com